Abstract
Fungal contamination is one of the most important quality
deteriorating factors on cheese. During the last 5 years we have
studied in detail the underlying factors controlling these
unwanted processes in a collaborative project financed by the
Danish Dairy Board and the Ministry of Agriculture. Results from
these studies are presented
Original language | English |
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Journal | Scandinavian Dairy Information |
Volume | 4 |
Pages (from-to) | 22-25 |
Publication status | Published - 1997 |